Last weekend, I re-upped our Costco membership to get new glasses and we did a bit of shopping. I saw lovely chuck roasts (mom used 'em and bottom round is great, too) and bought two for total of 7.5 lbs of meat. Initially, I was thinking one for sauerbraten and one for an Italian style roast but then decided to make more sauerbraten and freeze some if necessary.
I could not find the red cabbage recipe we used but I recalled it had vinegar, brown sugar, some nutmeg....so I went browsing the internet recipe sites and came up with a mash-up from all the different recipes...and it is really good:
Kathleen Simons (inspired by a bunch of online recipes); 10/20/2016
Makes 12-16 nice servings, can make half~
Equipment: Need at least 4-quart Dutch oven of stock- or sauce-pan with a lid that fits well.
Large head red cabbage, cut in quarters, core part cut out of each, then sliced in thin strips
1 large onion, white or yellow, chopped
1 large apple, peeled and chopped (I used a honeycrisp as was on hand)
6 tbsp butter
1 quarter cup apple cider vinegar
¼ cup good balsamic vinegar (I used Colavita Modena)
¼ cup red wine (I used Frey organic Natural Red)
1/2 cup light brown sugar (have more available when you taste test)
¼ cup lingonberry, currant, or tart cherry preserves, if available (I used ligonberry I keep on hand)
1/8 tsp ground nutmeg,
½ tsp grated fresh ginger or ¾ tsp or so powdered ginger
½ tsp salt
¼ tsp white or black pepper
Melt butter in stockpot (I used a Calphalon 4 quart one) on medium-low heat.
Sauté the onion a few minutes until softened (about 3-5 minutes, try not to brown them).
Add the chopped apple and let it soften a couple of minutes.
Add everything else except the cabbage. Stir all together until sugars and preserves blend in well.
Add the cabbage in big handfuls, stirring to combine with each addition.
Kathleen Bowen Simons
Do not mock a pain you haven't endured
Posts : 73
Join date : 2016-02-21
Age : 21
Location : Gwadar
Posts : 65
Join date : 2016-10-29
Age : 20
Location : Jampur